COOKING INSTRUCTIONS: Heat Olive oil in a large skillet on medium for 2 minutes. Add onions, celery, green and red bell peppers and sauté for 5 minutes. Add tomato paste to vegetable mixture and stir for 5 minutes. Add cayenne pepper, curry powder, basil, salt and chicken broth and mix. Then add large and small salad shrimp.Bring a large pot of water, 4 to 5 quarts, to a rapid boil, you don't need so much, but a generous pot of rapidly boiling water is helpful for several reasons: it comes back to a boil faster when you add the spaghetti; it makes it easier to submerge, and it helps to reduce sticking slightly by quickly washing away the exuding starch from the spaghetti surface.To keep the spaghetti from sticking, stir during the first minute or two of cooking. This is the crucial time when the spaghetti surface is coated with sticky, glue-like starch. If you don't stir, pieces of spaghetti that are touching one another literally cook together.Rinsing the spaghetti after cooking is a bad idea for a couple of reasons. It can cool the spaghetti and prevent absorption of a sauce, and it can wash away any remaining surface starch, which at this point in the cooking can work to your advantage. The small amount of starch left on the spaghetti by the cooking water can thicken your sauce slightly.